Tips for grilling fruits and vegetables

Some tips for grilling fruits and vegetables:

• Grill whole, halved, or in chunks.

• Soak fruits and vegetables in cold water for about 30 minutes prior to grilling to maintain juiciness. For fruits, add a little lemon juice to the soaking water to preserve color.

• After soaking, pat dry, then brush lightly with oil to prevent sticking. For vegetables, olive oil is a good choice, but for fruits, use a less distinctive oil, or melted butter.

• Place small vegetables or fruits, such as baby carrots or strawberries, in aluminum foil, and lift the edges of the foil enough to hold a tablespoon of water or wine, a teaspoon of butter (optional), herbs, seasonings, and other ingredients. Close the foil packet tightly by folding the top and ends, leaving a small opening for steam to escape. Turn the packet halfway through the grilling time.

• Skewers for fruit or vegetable kabobs or wire grilling baskets may also help make grilling fruits and vegetables a little easier, as they'll prevent foods from falling through the grill rack onto the coals. If using wooden skewers, soak them in water for about an hour before using. Metal skewers are preferable for kabobs that include meat. Choose flat metal skewers rather than round ones, as round skewers can cause the food to roll when turned, resulting in unevenly cooked foods.